Effect of fat, protein and shear on graininess, viscosity and syneresis in low-fat stirred yoghurt

M.A. Rasmussen, Thomas Janhøj, Richard Ipsen

14 Citations (Scopus)

Cite this

@article{d432a880a1c211ddb6ae000ea68e967b,

title = "Effect of fat, protein and shear on graininess, viscosity and syneresis in low-fat stirred yoghurt",

author = "M.A. Rasmussen and Thomas Janh{\o}j and Richard Ipsen",

year = "2007",

language = "English",

volume = "62",

pages = "54--58",

journal = "Milchwissenschaft",

issn = "0026-3788",

publisher = "AVA Verlag Allgaeu",

number = "1",

}